Oma's Fabulous Matzo Ball Soup

Ingredients

• Servings: 10
• 2 (10 ounce) packages matzo crackers
• 1/2 cup butter
• 6 eggs
• salt and pepper to taste
• 3 tablespoons minced fresh parsley
• 2 onions, minced
• 5 ounces matzo meal
• 96 ounces chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil.
• break matzo crackers into small pieces, and place in a large bowl. add water to cover; allow to soak for a few minutes, until soft. drain off excess water.
• melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
• mix in just enough matzo meal to make mixture hold together. roll one golf ball-size matzo ball. place matzo ball in the boiling water to test the mixture. the ball must rise to the top of the water and not break apart. if it does not rise, then too much matzo meal was added. in this case, add another beaten egg to the mixture and try again. when desired consistency is reached, roll all of mixture into golf ball size spheres.
• in a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. serve soup as the balls rise to the top of the broth.

garlic cheddar chicken

Ingredients

• Servings: 8
• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups shredded cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
• dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
• bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

chicken breast cutlets with artichokes and capers

Ingredients

• Servings: 6
• 1 cup whole wheat or flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper, or to taste
• 1/8 teaspoon black pepper, or to taste
• 2 pounds chicken breast tenderloins or strips
• 2 tablespoons canola oil
• 2 tablespoons extra-virgin olive oil
• 2 cups chicken broth
• 2 tablespoons fresh lemon juice
• 1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
• 1/4 cup capers
• 2 tablespoons butter
• 1/4 cup chopped flat-leaf parsley

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine flour, salt, and and black peppers. dredge chicken in seasoned flour and shake off excess.
• heat canola oil and olive oil in a large skillet over medium-high heat. add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
• pour in chicken broth and lemon juice. bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
• whisk butter into sauce until melted. place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. serve on a platter sprinkled with chopped fresh parsley.

Quinoa Side Dish

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 teaspoons chopped garlic
• 2 tablespoons chopped fresh parsley
• 1/2 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1 small onion, finely chopped
• 1 dash fresh lemon juice (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• melt butter in a saucepan over medium heat. add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. stir in broth, and bring to a boil. reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
• in a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. sprinkle with lemon juice, and serve.

Chutney Chicken

Ingredients

• Servings: 6
• 12 chicken thighs
• 1 (12 ounce) jar hot chutney
• 1 (1 ounce) package dry onion soup mix

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, combine chutney and dry soup mix. mix together. season chicken pieces with salt and pepper to taste. place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
• bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Cheese Chicken Lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

Turkey Shepherd's Pie

Ingredients

• Servings: 1
• 3 large potatoes, peeled
• 2 tablespoons butter
• 1/4 cup milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 pound ground turkey
• 1 large carrot, shredded
• 1 (4.5 ounce) can sliced mushrooms
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1 clove garlic, minced
• 1 teaspoon chicken bouillon powder
• 1 tablespoon all-purpose flour
• salt to taste
• ground black pepper to taste

Recipe

• boil potatoes until tender.
• mash potatoes with butter or margarine and milk. season with salt and pepper to taste. set aside.
• saute onion in olive oil until soft. stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. salt and pepper to taste. cook and stir until meat is broken up and cooked through. drain. stir in flour.
• transfer meat mixture to a deep dish pie pan or casserole. spread potatoes over meat, and swirl with a fork.
• bake at 375 degrees f (190 degrees c) for 30 minutes, or until potatoes are lightly browned.